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Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
Artikel
Artikel
Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
López, Paloma Lucía et al · Elsevier · 2021 · ISSN 0308-8146
Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety, for this reason shelf-life studies are carried out. The objective was to determine the relation between accelerated oxidation...
Idioma Inglés
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Ruminal fermentation modification of protein and carbohydrate by means of roasted and estimation of microbial protein synthesis Modificação da fermentação ruminal de proteína e carboidrato por meio da tostagem e estimativa de síntese de proteína microbiana
Artikel
Artikel
Ruminal fermentation modification of protein and carbohydrate by means of roasted and estimation of microbial protein synthesis Modificação da fermentação ruminal de proteína e carboidrato por meio da tostagem e estimativa de síntese de proteína microbiana
Héctor Andrade-Montemayor et al · Sociedade Brasileira de Zootecnia · 2009 · ISSN 1516-3598
The animal meal prohibition as a protein source with low ruminal degradability in ruminant nutrition, creates the need to seek alternatives, as legume seeds, however, its protein, have a high degradability, which could g...
LCC LCC:Animal cultureIdioma Inglés
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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
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Artikel
Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat
Supaluk Sorapukdee et al · Springer Nature · 2016 · ISSN 2636-0772
Abstract This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma Inglés
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<title language="eng">Effects of different sources of protein on digestive characteristics, microbial efficiency, and nutrient flow in dairy goats
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Artikel
<title language="eng">Effects of different sources of protein on digestive characteristics, microbial efficiency, and nutrient flow in dairy goats
Nivea Regina de Oliveira Felisberto et al · Sociedade Brasileira de Zootecnia · 2011 · ISSN 1516-3598
Diets formulated with protein sources presenting different resistance to ruminal degradation were compared by evaluating ruminal parameters, production and microbial efficiency and nutrients flow to the omasum in goats. ...
LCC LCC:Animal cultureIdioma Inglés
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A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
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Artikel
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs
Sol-A Kim et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorb...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma Inglés
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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Dongheon Lee et al · Springer Nature · 2025 · ISSN 2636-0772
Abstract Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Not...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma Inglés
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Bioavailability and poultry fecal excretion of phosphorus from soybean-based diets supplemented with phytase
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Bioavailability and poultry fecal excretion of phosphorus from soybean-based diets supplemented with phytase
Bianca Almeida Brandão Martins et al · Sociedade Brasileira de Zootecnia · 2013 · ISSN 1516-3598
Five hundred and four 1-day-old Cobb broiler chickens were randomly allotted to 18 treatments and fed a semi-purified basal diet (4 g/kg total phosphorus) supplemented with 2 levels of supplemental P (0.5 or 1 g/kg) duri...
LCC LCC:Animal cultureIdioma Inglés
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Bread baking as a moving boundary problem. Part 1: Mathematical modelling
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Artikel
Bread baking as a moving boundary problem. Part 1: Mathematical modelling
Purlis, Emmanuel et al · Elsevier · 2009 · ISSN 0260-8774
A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous...
Idioma Inglés
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Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments
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Artikel
Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments
Jules Christophe Manz Koule et al · Springer · 2026 · ISSN 2731-4286
Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seap...
LCC LCC:Nutrition. Foods and food supplyIdioma Inglés
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Cooking process evaluation on mercury content in fish Influência do processo de cocção no teor de mercúrio em peixes
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Artikel
Cooking process evaluation on mercury content in fish Influência do processo de cocção no teor de mercúrio em peixes
Luciana Aparecida Farias et al · Instituto Nacional de Pesquisas da Amazônia · 2010 · ISSN 0044-5967
This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtaine...
LCC LCC:Science (General)Idioma Inglés
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Efecto de microondas en minerales preg-robbing: Revisión sistemática PRISMA-2020, desafíos y oportunidades
Artikel
Artikel
Efecto de microondas en minerales preg-robbing: Revisión sistemática PRISMA-2020, desafíos y oportunidades
Bazan Brizuela, Vanesa Lucia et al · Executive Business School · 2025 · ISSN 0718-8706
Idioma Español
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.Disponible en 2 proveedores
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Effect of Transition Metals Oxide Additives on the Properties of Mixed-Alkali Glass for Electric Insulating Coatings on Aluminum
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Artikel
Effect of Transition Metals Oxide Additives on the Properties of Mixed-Alkali Glass for Electric Insulating Coatings on Aluminum
V. I. Goleus et al · Vasyl Stefanyk Carpathian National University · 2019 · ISSN 1729-4428
In order to reduce the cost of the thick-film technology of microcircuits and heating elements, as well as toexpand its areas of use, it became necessary to expand the range of materials that, along with ceramics and ste...
LCC TENDOlBoeXNpY3M~Idioma Inglés
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Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
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Artikel
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Jae Hoon Lee et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been propose...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma Inglés
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Elucidating odorant synergy in red wine: through olfactory receptor-based profiling
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Artikel
Elucidating odorant synergy in red wine: through olfactory receptor-based profiling
Boyong Hu et al · Nature Portfolio · 2026 · ISSN 2396-8370
Abstract The flavor complexity of red wine stems from diverse aroma compounds and their interactions. Key odorants 2,3,5-trimethylpyrazine (TMP) and furfuryl alcohol (FA) contribute roasted/earthy and sweet/caramel-like ...
LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma Inglés
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Implications of processing on the levels of antinutritional factors in cereal grains
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Artikel
Implications of processing on the levels of antinutritional factors in cereal grains
Burgos, Verónica Elizabeth et al · CAB International · 2019 · ISSN 1749-8848
The phytic acid, phenolic compounds, tannins, oxalate and trypsin inhibitors are known as antinutritional factors (ANFs) that commonly are present in cereal grains. They contribute to a lower nutritional value of cereals...
Idioma Inglés
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Meat characteristics of cattle fed diets containing whole cottonseed
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Meat characteristics of cattle fed diets containing whole cottonseed
V.S. Gomes et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2016 · ISSN 1678-4162
ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thir...
LCC LCC:Animal cultureIdioma Inglés
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Obtaining a lipid extract from peach palm (Bactris gasipaes Kunth) epicarp. Quantification of carotenoid content and application as a food additive
Artikel
Artikel
Obtaining a lipid extract from peach palm (Bactris gasipaes Kunth) epicarp. Quantification of carotenoid content and application as a food additive
Jader Martínez-Girón et al · Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo · 2025 · ISSN 0370-4661
The agro-industrial assessment of fruit by-products as food additives would allow compliance with Sustainable Development Goals. This research aimed at the homogenizer-assisted extraction of total carotenoids from peach ...
LCC LCC:Agriculture; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma Inglés
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Quantificação de cianeto total nas etapas de processamento das farinhas de mandioca dos grupos seca e d'água Total cyanide quantification in processing stages of cassava flour from dry and water groups
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Artikel
Quantificação de cianeto total nas etapas de processamento das farinhas de mandioca dos grupos seca e d'água Total cyanide quantification in processing stages of cassava flour from dry and water groups
Renan Campos Chisté et al · Instituto Nacional de Pesquisas da Amazônia · 2010 · ISSN 0044-5967
O objetivo deste trabalho foi quantificar a concentração de cianeto total durante as etapas de produção da farinha de mandioca dos grupos seca e d'água. Em relação à farinha seca, a concentração de cianeto tota...
LCC LCC:Science (General)Idioma Inglés
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Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure
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Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure
Kai Zhao et al · Sociedade Brasileira de Zootecnia · 2024 · ISSN 1806-9290
ABSTRACT This study was conducted to identify the key volatile compounds that characterize whether silage has deteriorated and to investigate the intrinsic link between the key compounds and silage odor. First, silages w...
LCC LCC:Animal cultureIdioma Inglés
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Sensory analysis of heated sodium alginate film flavored with chicken stock
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Sensory analysis of heated sodium alginate film flavored with chicken stock
Delorenzi, Nestor Jorge et al · MedCrave · 2018 · ISSN 2373-4310
The spread of non-communicable diseases (NCD) is considered one of the top health problems worldwide. A low intake of fruits and vegetables in conjunction with a high consumption of foods rich in saturated and trans fats...
Idioma Inglés
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Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
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Artikel
Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
Moacir Evandro Lage et al · Sociedade Brasileira de Zootecnia · 2012 · ISSN 1516-3598
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of whic...
LCC LCC:Animal cultureIdioma Inglés
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
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Soja integral processada em dietas para codornas japonesas em postura Processed whole soybean in diets for laying Japanese quails
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Artikel
Soja integral processada em dietas para codornas japonesas em postura Processed whole soybean in diets for laying Japanese quails
Sergio Luiz de Toledo Barreto et al · Sociedade Brasileira de Zootecnia · 2010 · ISSN 1516-3598
Objetivou-se avaliar o desempenho de codornas japonesas na fase de postura alimentadas com dietas contendo soja integral processada. Utilizaram-se 320 codornas japonesas fêmeas com 29 semanas de idade e peso inicial de ...
LCC LCC:Animal cultureIdioma Inglés
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Soybean in different forms of processing in the feeding of crossbred cows on brachiaria grass pastures
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Soybean in different forms of processing in the feeding of crossbred cows on brachiaria grass pastures
Vinícius Raimundi Andrade et al · Sociedade Brasileira de Zootecnia · 2015 · ISSN 1806-9290
The objective was to evaluate intake and digestibility of nutrients, as well as milk production and composition of the milk from F1 Holstein × Gyr cows kept on pasture, supplemented with sugarcane and concentrate (28% C...
LCC LCC:Animal cultureIdioma Inglés
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
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Supplementation with different non-fiber carbohydrate sources in dairy cow diets with high or low rumen-undegradable protein content
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Supplementation with different non-fiber carbohydrate sources in dairy cow diets with high or low rumen-undegradable protein content
J.P.P. Oliveira et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2020 · ISSN 1678-4162
ABSTRACT The objective for this study was to evaluate the supplementation with different non-fibrous carbohydrate (NFC) sources for grazing dairy cows in diets with high or low concentrations of rumen undegradable protei...
LCC LCC:Animal cultureIdioma Inglés
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
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